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Holy Grail Achieved - P-53 Self-Timing Saucepan Completed

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After many years of searching, it has come to pass.   One of my Holy Grail pieces has been realized.  Granted, I have multiple "Holy Grail" pieces.  From the P-116 Fall/Autumn Leaves Percolator to the P-48 Sectional Platter, but this was the 1 piece that I seriously thought I would never get my hands on.   I have only seen 1 other piece over the years, which happens to be on Flickr.  In fact, that particular piece on Flickr is how I discovered the existence of said piece in the first place, about 5 years ago.   It has been a long slow process bringing everything together again piece by piece.

I'm speaking of the P-53 Self Timing Saucepan.  I obtained the heater base first, then found a flat ground "P-4" at the Good Will some 9 months later.   Now, I hold the final piece in my obsessive hands after a year of searching..... (and help from a friend

The completed Self Timing Saucepan...   Heater Base, Flat Ground dish (which would later be dubbed the P-4) and the "double boiler" insert with the lid.

Not having the original booklet or recipe box that accompanied the Self Timing Saucepan (more things to hunt down evidently), I have no idea if these pieces were originally packaged together, or if the double boiler insert was an add-on option. 

The bottom is the same piece that would become the P-4 in 1966, but for the Self-Timing Saucepan (1963) is was ground smooth and flat, like the Electromatic skillets (P-22 & A-22) and the Cookmates.  Also, like most of the Electromatic skillets, it has no model # printed or embossed upon it.

The insert is the biggest mystery in all this....

Unlike the bottom dish, it isn't flat ground, it is also significantly shallower than the bottom dish; only holding about 1 quart instead of 1 1/2 quarts.

The upper rim is wide, like that of the P-17 double boiler insert for the P-2 1/2-B.

I wish I could give more information than this but, like the base dish, it has no model number. This makes me believe that it was part of the whole set that was sold as the "P-53" with no individual part numbers.  Which, on some level, is odd, since the skillets ARE model numbered differently than the Heater Base Unit  (being P-22-B and A-22-B Skillets or P-85 Dutch Oven).  And while the numbers were not printed on these pieces, they were used for replacement orders.

Since these inserts seem to be so much more rare than the flat ground "P-4" pieces, I am beginning to wonder if maybe there was a "Regular" model (Heater Base and the "P-4" with lid) and a "Deluxe" model, that included the insert as well (P-53-D?).  Alas, I have never seen one in it's original box, nor have I seen any other literature on this piece other than the "Recipe Box" that accompanied the Self-Timing Saucepan. (Which can be viewed at Blue Cornflower.com)

Where is your Corning Ware??
~~

Flower Power!! Take 2 - Floral Bouquet (2nd Edition) Begins to Go Mainstream

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In 1969, Corning released the Floral Bouquet Limited Edition Gift line.

Due to it's popularity, Corning decided to continue producing the pattern in 1970, though in a slightly modified form.  This, to us collectors, has become known as 2nd edition Floral Bouquet...  Though at the time, it was still called "Floral Bouquet", just like the Limited Gift line had been.

The modifications were fairly simple... First, the special ceramic knob lids used on the Gift line were replaced with the standard clear glass Pyrex lids.  Secondly, the pattern was altered by using a solid yellow background instead of a linen looking texture and the flowers were accented with blue and avocado colors to make them stand out more. Thirdly, the line was expanded slightly by the addition of a 10 inch skillet and a 1 quart saucepan.

This version of Floral Bouquet would remain in production until mid 1971, when the 3rd edition of Floral Bouquet would be released.

P-12-ES and P-22-B Electromatic Skillet set with P-12-C lid

Note the flat ground bottom....

P-10-B skillet with P-10-C lid

P-2 1/2-B Saucepan with P-9-C lid

P-1 3/4-B Saucepan with P-7-C lid

P-1 1/2-B Saucepan with P-7-C lid

P-1-B Saucepan with P-7-C lid.

Though there is a percolator to match this set, it wasn't released until 1971.  The percolators for Floral Bouquet (2nd & 3rd editions) are exactly the same.  All 9/10 cup percolators have a significant amount of yellow in the background of the front medallion (for the pattern does not wrap around like Renaissance does).  These include the P-149 stove top and the P-80-EP & E-1210 Electromatics.

P-149

 P-80-EP


All the 6 cup percolators, however, have a small single patch of yellow between 2 of the flowers.  As far as I can tell, there were only two 6 cup models produced.  The P-146 Stove Top and the P-6-EP electromatic.
P-146

P-6-EP
No matter when the percolator was produced (1971-1974) it is the size, not the edition, that determined the pattern.  For this reason, I usually leave them out of the "Editions" list... Aside from the Original Gift line P-119, they all look the same.

Where is your Corning Ware??
~~

E-1310 Electromatic Table Range Booklet - Scanned

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Compliments of Trent, in Idaho. A scanned copy of the E-1310 Electromatic Table Range booklet.

Thanks Trent!

The PDF embedding from Google Drive is not the best method of sharing information (it does strange things to PDF documents) but I thought it would be nice if people could at least peruse the document before deciding to download it....  You may download the PDF --> here<--  so you can view it in Adobe or other PDF viewer. (Which makes it look MUCH more normal)



Where is your Corning Ware??
~~

Rival Crock Pot with Corning Ware Booklet - Scanned

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So, I have had this as a gigantic 89 MB .tiff file for about a year.  WAY to large to do much of anything with.  But I finally found a converter that I could live with (meaning it was free)..... So now it is a mere 3.8 MB .pdf file.

Apparently, these Rival Crock Pots (with Corning Ware A-3 insert) were only made in 3 patterns.  Forever Yours (above), Shadow Iris (below) and Country Cornflower (which I don't have access to). 

Since Forever Yours was available from 1990-1993 and Shadow Iris was in production from 1985-1995 and Country Cornflower was produced from 1988 to 1993, the pattern overlap occurs between 1990-1993.. Thus I am assuming, since no other patterns seem to exist, that this is the time frame of the Crock Pot's production.

I continue to hope that I will run across a White or Beige one, but to date, I still haven't.



Happy Crock Pot Cookery!

Where is your Corning Ware (Crock Pot)??
~~

Corning Ware Electromatics 1963 Booklet - Scanned

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The Corning Ware Eectromatics Use & Care booklet from 1963(ish). 


This is a slightly later publication, as it includes the Immersible Warming Tray (P-54), which was not released until a little later.  The Skillet (P-12-ES base with P-22 skillet) and the 10 cup Percolator (P-23-EP/P-13-EP) were released in 1962.  Sadly, there is no mention of the P-49 Dual Temperature version of the Immersible platter.

Enjoy!

Where is your Corning Ware??
~~


Corning Ware Electromatic Dutch Oven and Skillet Booklet - Scanned

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Most collectors are familiar with the Electromatic Skillet (P-12-ES heater base & P-22-B dish) and the short lived P-53 Self-Timing Saucepan (only available in 1963).  There was another Electromatic cooking vessel, however.

In the mid to late 60s Corning decided to "up the ante", as it were.  They took the 4 quart Sauce Pot (P-84) and ground the bottom flat, paired it with the P-12-ES heater base and a P-34-R wire rack (borrowed from the P-34 Dutch Oven), then sold it as the Electromatic Dutch Oven (P-86).

Because the bottom of the Dutch Oven is narrower than the Skillet, it slides back and forth between the black handles that corral the Skillet and keep it firmly in place.   Thus, the Dutch  Oven came with a special chrome "fence" (P-12-F) that wedged around the handles of the heater base to keep the Dutch Oven from sliding off.

The Dutch Oven was also available, paired with the skillet dish, in a complete set.  (P-12-ES, P-22-B, P-86-B with a single P-12-C cover, a P-34-R rack and the P-12-F Fence ).  Below is the booklet that was included with these Electromatic Sets.




As far as available patterns?  I know they came in Cornflower because I have both pieces.  There appears to have been a P-86 (but no P-22) made in the Limited Edition Platinum Filigree pattern as well.  They may have been available in All White, but that has not been confirmed yet.  It should be noted that the Cookmates (which are white) were released in 1966.  The Cookmates pieces work just as well on the P-12-ES Electromatic Heater base as they do on the "Counter that Cooks", for which they were originally made.

Where is your Corning Ware??
~~

Corning Ware Microwave Browners and Micromates Booklets - Scanned

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After all the information I have posted regarding Electromatic Skillets and Table Ranges, I figured it was time for some scanned documentation regarding the other pieces that receive the most questions. 


The Microwave Browning Skillets and Grills......



and the "Micromates" (which is just Corning's later brand name for Microwave Browning Skillets)



Though I have posted links in the past, that point to the preheating times, hopefully these booklets will answer any questions about Usage (Do's and Don't's) and Cleaning along with the preheating times of various models.

Where is your Corning Ware??
~~

Corning Ware Marks and Mayhem - General Dating of Corning Ware Back Stamps

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I think it's time to touch on the dates associated with certain marks.  I have avoided this subject, primarily because with Corning Ware, it is not an exact science.  The Hub Machine began forming Corning Ware at the Martinsburg plant in 1961, but there were other plants producing Corning Ware as well.  Greencastle and Main Plant, just to name a couple.  These plants did not necessarily receive new molds for new shapes at the same time, nor would they changed their stamp format at the same time....  So all dates given have a little wiggle room.

1958-1959 - Embossed Bottom Stamp

1959 - Embossed Bottom with stylized flame Stamp (7 inch skillet, 9 inch skillet, 2 1/2 quart Saucepan)

1960-1961ish - Blurry Blue Ink Stamp (may or may not have Pyroceram printed)




1962-1968 - Basic Model Number with stylized flame Stamp

1969-1972 - "for Range & Microwave" Stamp (with or without small Cornflower)

1972-1979 - Hologram Stamp (VERY hard to see unless tilted to the right angle in the right light)

1979-1985/86 - Block Stamp

The Block Stamp first appeared on the Designer Casseroles (DC-Series) in 1977, but moved to square Corning Ware in 1979/80. 

This mark would be revisited for the later Microwave Plus line in the early 90s and remained with the MR-Series until they were discontinued.

1985 - 1999 - 2nd Embossed Stamp (Block mark was still used on Roasting Pans until 1987)

For traditional square Corning Ware, this mark was under the Handle Lug, except for Petites, which were embossed on the bottom, but with measurement in milliliters.

For French White/Classic Black and Casual Elegance, it is located on the bottom.


There are myriad small modifications such as "for Range and Microwave" mark having or not having the cornflower... For a while in the mid 70s, this "cornflower stamp" was reused on Teapots and Percolators.  Also, Hologram stamps were never used on either of these pieces.

Hope this helps to narrow down the dates of some of your pieces.

Where is your Corning Ware??
~~

Counter (Saver) Culture - Counter Saver Cookie Baking & Rolo Cookies

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Today, I am trying an experiment.   I have been asked this question before, about a year or so ago, and I did not have a definitive answer at the time.

Can you use a Corning Ware Counter Saver as a Baking Sheet, in the oven?

At the time, I only had 1 Counter Saver.  Not wanting to risk a breakage of said solitary saver of counters, I was leery of tempting fate by experimenting.  There is nothing quit as sad as a broken Counter Saver...   except maybe the demise of the cookies contained thereon.

Recently, the question came up again.  This time, however, I am fortuitously prepared with multiple Counter Savers in multiple sizes.  I even have two of the type that was originally "Installed" (as opposed to the "portable" variety) into a hole cut in your counter top.  I consider one of these to be of the disposable nature, since it has strange dimensions.  

It would have originally been butted up against the wall on the straight side (right).  So this is the Counter Saver I have chosen for sacrifice, should the Corning Ware gods feel the need to punish me for misusing it.  It should be noted that because this is an "Installed" (versus a "Portable") Counter Saver, there are, nor were there ever, little rubber feet on the bottom.   

This need to be completely removed from a Portable Counter Saver, before attempting oven usage.  (unless you relish the smell of burning rubber

OK, lets get this proverbial ball rolling with some cookie dough...... 

Rolo Cookies
 (AKA: Turtle cookies)

48-50 Rolo Candies
2 1/2 cups All-Purpose Flour
3/4 cup natural Cocoa Powder
1 tsp Salt 
1 tsp Baking Soda
1 cup unsalted Butter
1 cup Granulated Sugar
1 cup Brown Sugar, firmly packed
2 Large Eggs
2 tsp Vanilla Extract

1 1/4 cup Pecans, chopped
1 TB Granulated Sugar

First, you have to unwrap ALL those Rolos.. Don't bother counting them out.  If your anything like myself, you will just eat the extras anyway.  So just go ahead and unwrap them all.

In a medium bowl, whisk together the Flour, Cocoa, Salt and Baking Soda; then set aside.

In the bowl of your electric mixer, beat the butter, Brown Sugar and Granulated Sugar

until light and fluffy.

Add the Eggs 1 at a time, blending well after each addition.

Mix in the Vanilla extract.

With the mixer at low speed, gradually add the Flour mixture, beating until combined.


Cover the dough with plastic wrap and chill for about 2 hours.

 Combine the chopped Pecans with 1 TB granulated Sugar in a small bowl and set aside.

After chilling the dough, begin preheating the oven to 375 degrees.

Remove the cookie dough from the refrigerator and begin scooping out Tablespoons full of dough.

Flatten the dough, making a shallow "pocket" and insert a Rolo candy.

Gently wrap the edges of the dough around the Rolo,

Then roll it between your palms to create a ball.

Roll in the chopped Pecans before place the cookie balls on your Counter Saver.

Space the cookies about 2 inches apart.

Bake for 10 minutes, depending on your oven.

Cool on the Counter Saver for 5 minutes to allow the caramel to set a little before moving to a cooling rack to completely cool.


Voila.... No breakage or anything.  SO I now feel that it is safe to say that your Corning Ware Portable Counter Saver is safe to use in the oven.... Proviso....  for cookies and up to 375 degrees.

The only issues I found are......

You need to remove your cookies ON TIME (no fudging), because the residual heat in the counter saver will over bake your cookies if you leave them in the oven even 30 seconds too long.  Which leads me to the second drawback....

The Counter Saver stays way to hot for way to long after being removed from the oven.  Thus, it cannot be reloaded with more cookies right away, one must wait until it has cooled enough.  30 minutes passed before it was cool enough to be used for the next batch of cookies.   This recipe makes 4 dozen.   If I didn't have spare baking sheets and a Broil and Bake tray, it would have taken me 2 hours to bake all the cookies.  You need at least 2, possibly 3 for any major cookie baking... BUT, if you are only baking 1 dozen, it's perfect.

Problem number 3 is due to the nature of the Counter Saver itself...  It's flat.  VERY flat; as it should be, since it was originally designed for counter top usage.  Thus, there is nothing to get a hold on with the pot holder, when trying to remove said Counter Saver, turned baking sheet, from the oven.  And it's gonna be hot.  If you can get your pot holder between the cross pieces of the oven rack, you can get a hold on the edge, but it's a little awkward.

But the clean up? 

Come on...  This is Corning Ware... No Sweat.


 Where is your Corning Ware??
~~

American Pie - Shaker Lemon Pie in an American Oil P-309 Pie Plate

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What can possibly be more American than pie?  Well, pie baked in a Corning Ware P-309 pie plate in the American Oil (Amoco) promotional pattern, of course.   While it could be argued that an Apple Pie baked in said American Oil pie dish would be the pinnacle of pie perfection and American reflection, I would beg to differ.  While apple is the quintessential pie of the United States, I feel that there are many other pies that should not be easily discounted in their American-ness.   Shaker Lemon Pie happens to be one of them.   (AKA: Ohio Lemon Pie)

While Lemon Meringue pie, at least in this part of the United States, seems to be the most abundantly taken form.  This was not always the case.   The Shakers of the Midwest, while masters of fruit production, were unable to grow lemons in their community's climate.  According to one source, Lemons, which pack a hefty dose of Vitamin C and various other antioxidants, were one of the first items for which the Shaker community of North Union in Ohio began trading, back in the 1800s.  Hailing from New Orleans, these lemons were such a precious commodity that the Shakers, in their ever frugal practices, used the entire lemon for their pies, instead of just the juice.

Though still a form of custard pie, the inclusion of the rind with the sugar and eggs creates custard texture that falls somewhere between Lemon Curd and Lemon Marmalade.  The process of soaking of the thinly sliced rind and pith in the lemon juice and sugar promotes a sort of "candying" effect on the rinds, leaving them soft but slightly chewy.   In other words, this pie showcases the lemon at it's full potential. Sour, Sweet, slightly bitter, and completely delicious.

The major key to a successful Shaker Lemon Pie is thinly slicing the lemons.  The rinds must be as close to paper thin as possible or the sugar will not be able to penetrate far enough into the pith and reduce the bitterness during the soaking phase.  This is of paramount importance for baking as well, for the rinds will be tough, in the completed pie, if they are not thin enough.  I suggest investing in a mandolin before attempting one of these pies, unless you have wicked, Ninja-like knife skills. (which I do not)

Shaker Lemon Pie

4 medium Lemons
2 cups Sugar
1 tsp Salt
5 Eggs
4 TB Butter, melted
enough Pastry Dough (Pate Brisee) for a double crust pie (store bought or home made)

Corning Ware P-309 Pie plate

Cut the ends off of 2 of the lemons and slice as thinly as possible with a knife or a mandolin. (cutting the ends of the lemon off reduced the amount of "extra" pith in the pie filling)

Remove any seeds from the slices and place them in a medium bowl.

Using a zester, remove the zest from one of the remaining Lemons and add it to the bowl as well.

If you are making your own Pastry Dough, zest the final Lemon and place the zest in a small ramekin, wrap tightly with plastic wrap and place it in the refrigerator for use in your dough, otherwise, add it to the bowl as well.

Supreme the zested lemons, removing as much pith as possible, then slice thinly with a knife (removing seeds) and add them to the bowl as well.

Add the 2 cups of Sugar and 1 tsp Salt to the bowl and stir everything together to coat evenly.

Wrap the bowl in plastic wrap and place in the refrigerator overnight. (24 hours is better)
The lemon slices and sugar should be stirred occasionally.

When you are ready to make your pie, preheat your oven to 400F degrees, gather the Lemon slices, Eggs, melted Butter, Pastry dough (I made mine) and your Pie plate, cause this part goes pretty quick.

Crack 4 Eggs into a small bowl, then separate the last Egg, reserving the White in another small bowl for brushing on the pie crust, and add the Yolk to the other 4 Eggs.

Whisk the 4 Eggs and 1 Egg Yolk briskly, until well combined.

Stir the melted Butter into the Lemon slices, stirring well.

Add the beaten Eggs and stir everything together until well combined, then set aside while you prepare the pastry.

If you are using store prepared pastry dough, go ahead and skip this next part.

If you reserved the Zest of a Lemon for use in your homemade pastry dough, simply mix the zest into the ice water, before adding it to your Flour/Butter mixture.

Roll out half of your pastry dough and line your P-309 pie plate, making sure there is at least a 1 inch over hang.

 
Pour the lemon mixture into the pastry shell. (gently flatten any "bent" slices that are sticking up out of the mixture, so that everything is nice and flat)

Roll out the second piece of pastry dough and cover the filling.

Use a knife to cut off any extra pastry, leaving 1 inch overhang.

Pinch the 2 pieces together, then fold the edges of the pastry under.

Crimp as you would for any other pie...  I normally just do a pinch crimp, but occasionally I like to press a fork in between the crimps, just for fun.

Beat the Egg White with a whisk until foamy, and brush the crust all over and sprinkle with Granulated or Turbinado sugar.

 Cut vent holes in the top crust to allow steam to escape.


Back pie 1 rack notch lower than the center of the oven at 400F degrees for 20 minutes, then reduce the oven temperature to 350F and bake an additional 20-25. (Check the pie at 20 minutes)

If your crimped edges are becoming too browned (depending on how much butter is in your pastry) you may need to wrap the edges in foil or use a pie shield.

Remove pie from the oven and place on a rack to allow it to cool to room temperature. (it takes about 4 hours for this pie to cool down and for the custard to soft set)

Do not cut until the pie is completely cooled or the filling will be runny. (I actually jumped the gun a little, so mine was a touch on the runny side - but not terribly so)

Cut a large pie and enjoy with a nice cup of  Tea (Coffee doesn't really play all that well with Lemon Pies)

Where is your Corning Ware??
~~

Kraut in Kornflower Korning Ware - Reuben Casserole

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There is nothing quite as tasty as a Reuben sandwich; that is, unless you throw all the ingredients in to a casserole dish.

This is one of my favorite casseroles because.... Well.... It contains Sauerkraut.  I love Sauerkraut.  I eat it directly from the jar all the time.  (Bubbies is my favorite)

Sauerkraut is some amazing stuff.  Some studies have shown that it can increase your digestive health, boost your circulation, protect your heart health, stimulate your immune system, strengthen your bones, reduce your overall cholesterol levels, eliminate inflammation, protect against certain cancer, and even improve your vision and skin health.  As if ALL that wasn't enough, it also has this amazing ability to make hot dogs edible.  (I hate hot dogs)

So don't cringe at the kraut, man. It's good for ya.

But, back to the casserole...  I am a Reuben purist; and by purist, I mean "absolutely NO 1000 Island dressing".  The proper dressing for a Reuben is "Russian".  It's a much zipper and flavorful dressing than that weird sweet pickley stuff.  That being said, there are several variations to the "Reuben", and they can all translate into this casserole.

The California Reuben - Substitute with Pastrami and French Dressing.

The Rachel - Substitute with Pastrami or Turkey.

The Georgia Reuben - Substitute with Pastrami and BBQ Sauce (no Dressing)

The Grouper - Substituting Grouper for the Corned Beef (not sure how I feel about fish & Sauerkraut)

The West Coast Reuben - No dressing, just Dijon mustard (never seen this one, and I am a west coaster)

The Montreal Reuben - Substitute Montreal-Style Smoked Meat

The Cuban Reuben - Substitute Pulled Pork & Yellow Mustard, add 1 cup chopped Pickles (no Dressing)

There is a veritable plethora of tasty variations for your dinner table.  So pick your favorite and give it a go.


Reuben Casserole

6 slices Light Rye Bread, divided (I used dark rye this time, don't do that)
18 oz Corned Beef, thinly sliced or shaved
24 oz Sauerkraut, Drained (I don't rinse, but you can if you like)
2 tsp Caraway Seeds
4 cups Swiss Cheese, shredded  (Emmental, Gruyere or combination of both)
1 cup milk
1/3 cup Russian dressing (you can use 1000 Island if you want)
1/4 cup Spicy Brown Mustard
3 large Eggs

Corning Ware A-21-B Roaster (or P-21-B or A-21-B-N)

Preheat oven to 350º F and lightly grease your A-21-B baking dish with butter.

Place 2 sliced of Rye Bread in food processor, pulse until you’ve got fine breadcrumbs and set aside.

Take the remaining 4 pieces of Rye bread and cut them into cubes and spread them in he bottom of your A-21-B.

Cover the Rye cubes with 1/2 of Corned Beef.

Top the Corned Beef with the Sauerkraut.

Sprinkle with half of Caraway Seeds and 2 cups of the shredded Cheese.

Cover with remaining Corned Beef, sprinkle with remaining Caraway Seeds

Then top with shredded Cheese.

In a medium bowl, whisk together Milk, Russian Dressing and Brown Mustard.

Add Eggs and whisk until combined.

Pour the egg mixture evenly over the casserole.

Sprinkle with the Rye breadcrumbs.


Place baking dish in oven and bake for 40-45 minutes, or until mixture is bubbly and the top is browned.

Remove from oven and serve hot.

Where is your Corning Ware??
~~

Corning Ware Does Americana - American Goulash (Johnny Marzetti?)

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Though my mother received several pieces of Cornflower for her wedding, most of my Corning Ware memories from childhood revolve around her gigantic Spice O' Life 5 quart (A-5-B), the Electromatic Skillet (E-1310) in all White.  Mom used that Spice o' Life dish a LOT.   One of the things she would regularly make in it, was "Goulash"... at least, what I was told was "Goulash".  Thus my confusion as an adult, when I ordered Goulash in a Hungarian restaurant and received a thick & chunky beef stew laden with potatoes and liberally laced with paprika, but totally lacking anything resembling cheese.  Quite delicious, I might add, but NOT at ALL what I was expecting.  Suffice it to say, that though my family continues to refer to this as a "Goulash" (and there are versions that DO contain pasta), it falls far short of it's authentic Hungarian counterpart.  After all, this dish does not even contain paprika?!?!?!

In my research, I have come to the conclusion that this "American Goulash" is sort of related to Johnny Marzetti (of Ohio fame), though not baked in the oven as a casserole.  Thus, it is sort of a cross between the aforementioned Midwestern favorite and a Slumgullion. 

Mom's American "Goulash"  

4 slices of Bacon. diced
1 Onion, diced
1 lb Hamburger (or Ground Bison)
14.5 oz can Diced Tomatoes
8 oz can Tomato Sauce
1 Bell Pepper, chopped
1 lb Medium Shell Pasta - Boiled 
1 cup shredded Sharp Cheddar Cheese

Parmigiano-Reggiano for serving

Corning Ware 5 quart (A-5-B) or 4 quart (A-84-B/P-84-B)

Place your Corning Ware A-5-B (or A-84/P-84) over medium flame and begin cooking the Bacon.

Once crispy and the fat has been rendered out, remove bacon to a small dish.

Add chopped Onion to the hot bacon fat.

When the Onion begins to become transparent, add the ground Beef. (This is the point where you should begin boiling your Shell pasta - It usually takes about 11 minutes.)

Break beef up while it is cooking.
Once nice and browned, add the bacon back into the pot.

Add diced tomatoes and tomato sauce, then bring to a simmer and reduce the flame to low.

 Add Bell Pepper, and continue cooking until peppers are tender, but not mushy (about 5 minutes)

Add cooked & drained Shells and toss until the Shells are well coated.

Remove the pot from the flame and allow to cool for 5 minutes, tossing occasionally.

Add the shredded Cheddar.

Toss, until sauce begins to take on a "creamy" consistency.

Serve sprinkled with Parmigiano-Reggiano.

 
Where is your Corning Ware??
~~

Rhode Trip with Corning Ware - Rhode Island Clam Chowder

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I took a little "road trip" to the East Coast for dinner this evening.....

Not many people seem to know about Rhode Island Style Clam Chowder, aside from those that actually live in Rhode Island.   Maybe it's because of it's unassuming nature.  It's not flashy red and tomato laden like Manhattan Style, it's not loaded with cream and butter like New England Style.  It's sort of like "the clam chowder next door".  Humble and reserved...  Unpretentious and simple...yet unequivocally delicious.

It may be the least ostentatious of the three styles, but if you are a clam lover, then this is the Chowder for you.  No overpowering tomato, no cloying cream and butter, just clear brothy goodness, loaded with bits of clam, bacon and potato; accentuated with caramelized onions.

True, it should be made with Quahogs, but they are not available on the Left Coast, so I simply go with a combination of chopped & whole clams in a can (besides, I need the clam juice)

I think the true secret to the deliciousness of Rhode Island style Clam Chowder, isn't so much the clams, as it is the most over looked ingredient in your kitchen.... . These little babies.

It's time that Celery was given it's due.  Everyone is familiar with the ribs; they are one of the major players in Mirepoix, after all.  Some are familiar with Celery Root (Celeriac) shaved or julienne in salads or as a mash.  Celery Seed is even used is myriad recipes.... But not the leaves... WHY not the leaves?   They often just get tossed in the garbage.  It's time to think of Celery contributions to cooking, just as you would Cilantro.   Cilantro root and stems are used in Thai curries.. The leaves are used to adorn many Mexican dishes and the seeds (Coriander) are a key spice in the kitchen.   Just like Cilantro, Celery has many subtle flavors depending on which part you are using.   Adding Celery leaf at the end of cooking really adds a delightful "fresh" celery flavor to the soup and highlights the clams beautifully.

Rhode Island Style Clam Chowder

3 slices of Bacon, cut into matchsticks
3 TB Unsalted Butter
1 Onion, diced
4 Celery stalks, diced
2 cloves of Garlic, minced
3 TB All Purpose Flour
~2 cups Clam Juice (reserved from the canned clams)
4 cups Seafood Stock (or Fish, or Vegetable)
1/2 lb Yukon Gold potatoes, diced
1/2 lb Red Potatoes, diced
1 1/2 tsp dried Thyme
1 Bay leaf
1 lb Clam meat, drained & chopped (if using canned clams, you will need five 6.5oz cans to achieve the correct "drained" weight)
Celery Leaves, chopped
Kosher Salt
1/4 - 1/2 tsp Freshly ground Black Pepper

Corning Ware 4 quart Dutch Oven (P-34) or P-84 (4 quart Sauce Pot) or A-5 (5 quart Dutch Oven/Sauce Pot)

Heat your P-34-B over medium heat; when hot, add the Bacon and saute until crispy, then remove from the pot with a slotted spoon and set aside.

Add the Butter and allow it to melt and mingle with the Bacon Fat in the stock pot.  

Add the diced Onion and allow it to sweat until it begins to darken in color. (about 15 minutes)  


Once the Onion has begun to caramelize, add the Celery & Garlic, cooking an additional 5 minutes. 

Add 3 TB All Purpose Flour and continue cooking until the mixture begins to smell nutty (about 3-5 minutes)

Drain the canned clams and set them aside, saving the juice (you should have about 2 cups of Clam juice... give or take) then add the Clam Juice....

along with the Seafood/Fish Stock.....

the Potatoes...

and the Thyme, as well as the Bay leaf.

Bring to a boil,then cover and reduce the heat to low, allowing the chowder to simmer for 15 minutes. 

Remove the pot from the flame, and remove the Bay leaf. (Trust me, you don't want to eat that)

Add the Clam meat and the Bacon, stirring and allowing them to heat through. 

Stir in the chopped Celery leaves. 

Taste and season as necessary with Salt and  Black Pepper.

Now you are ready to serve (with oyster crackers or Saltines, if you like)Mmmmmmmmmm! 


Not THAT is a big bowl of "happy" right there, that is.

Where is your Corning Ware??
~~

Cracking the Cradle Code - Corning Ware Cradles

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It was recently brought to my attention that I have not really discussed Corning Ware cradles.  To date, I have only touched on adding rubber feet to the bottoms of the Platinum cradles and run through the chrome cradles used for French White pieces, but that is about it.  So, I am going to attempt to clear up any potential confusion in translating the model numbers on the bottoms of some of the cradles.  Because the original Wire Cradles from the 1st & 2nd generation are not marked with model numbers, I will be skipping those and stating with the Platinum Cradles and the later A series cradles.

Platinum Cradles

Platinum cradle model numbers are located on the underside of the cross pieces.  "Corning Ware" is embossed on one side while the model number is embossed on the other.  

Sizes are as follows:
P-11-M-1
P-1-B, P-1 1/2-B & P-1 3/4-B Saucepans 

P-2 1/2-M-1
P-2 1/2-B Saucepan 

P-7-M-1
P-7-B Skillet 

P-9-M-1
P-9-B Skillet 

P-10-M-1
P-10-B Skillet 

P-16-M-1
P-16-B Chicken Fryer

P-119-W 
P-119 & P-116 Stove top Percolators


Candle Warmer cradles were usually sold as sets with their corresponding dish ( Party Buffet and Royal Buffet) however, they were available separately a well.  These cradles made their debut with the Trefoil pattern in 1960 and remained in production through 1971, at least, since they were used with the 1971 gift line (Nature's Bounty)


P-1 3/4-W
P-1 3/4-B to create Party Buffet P-20

P-2 1/2-W
P-2 1/2-B to create Royal Buffet P-40

P-8
8 hour candles for use in Candle Warmer Cradles


There is a single woodgrain on plastic cradle used specifically for the 1st Edition Floral Bouquet Gift Line.  This cradle/trivet was available for the 1 1/2 quart and 1 3/4 quart (though the 1 3/4 quart was also available with the Candle Warmer cradle above)




P-11-T
P-1 1/2-B & P-1 3/4-B Saucepans




With the advent of the A-series, Corning released a new cradle style called the "New Dimensions".  Made of a thick black plastic resembling Bakelite...  These cradles were reversible thus one cradle could hold 2 or 3 different sized pieces.  

The cradle sizes are as follows:

A-1-M
A-1-B & A-1 1/2-B Saucepans

A-2-M
A-2-B & A-3-B Saucepans & A-8-B Skillet

A-10-M
A-10-B Skillet, A-5-B Dutch Oven & A-84-B Sauce Pot

Corning also released some wood cradles in the mid-late 70s labeled as "Wooden Accessory". 

These are clearly marked with their intended saucepan/skillet usage.

Sizes available were as follows:
A-1-T
A-1-B, A-1 1/2-B Saucepans

A-2-T
A-2-B & A-3-B Saucepans & A-8-B Skillet
 
A-10-T
A-10-B Skillet, A-5-B Dutch Oven & A-84-B Sauce Pot
 
A-100-T
P-81-B, P-82-B, P-83-B & P-89-B Menuette/Duette Pans
All Beverage Servers

There is another set of cradles that, though unmarked like the wire ones, should be mentioned, simply because they are often ignored.  The Buffet Server cradles.  


S-1 
(front left)
B-1 & B-1 3/4 Saucepans

S-2 
(back left)
 B-2 1/2 Saucepan & B-8 Skillet

S-3 
(back right)
 B-4 Sauce pot & B-10 Skillet

CW-1 
(front right)
 for use with S-1 & S-2

Where is your Corning Ware??
~~

The Snack-it Does Breakfast - Egg'spertly Baked Eggs with Lemony Asparagus

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This recipe did not originate with me; I saw it at Kaylin's Kitchen, linked by a Facebook post.  Be that as it may, it sounded SO delicious, I had to talk about it here.  What drew me to it originally, however, was that she had used Corning Ware Snack-it plates (P-185), which have not been produced since 2000...  But those of us "in the know" about Corning Ware probably have several of these stashed around the house somewhere.

I did several experiments with the original recipe ('Cause, you know....  I'm me).  And have found that I enjoy the addition of a little lemon and that extra black pepper suits me JUST fine.   Something else of note; while this is possible in a petite dish (P-41) is really does work better on the Snack -It plate.  There is more surface area for the egg white to spread out, so that it cooks thoroughly and quickly enough to prevent the yolk from over cooking.  BUT, failing a P-185 Snack-It plate, the P-83-B Menuette skillet works like a charm; and has a significantly larger handle for removing from the oven. 

Egg'spert Baked Eggs with Asparagus & Lemon

For each serving you will need:

P-185 Snack-It plate or P-83 Menuette skillet or P-41 Petite dish
4 spears of Asparagus (possibly more if you have really thin spears)
Olive Oil
Salt
Black Pepper
Lemon Juice
2 large Eggs (Preferably at room temperature - Out of the refrigerator for at least 30 minutes)
Parmigiano-Reggiano
more Black Pepper

Collect all your ingredients and implements.  Cause this actually goes pretty quick after the initial Asparagus roasting.

 Preheat your Oven to 400F degrees.

Cut your Asparagus into little 1 inch pieces (I usually just snap it) and arrange the pieces on your Snack-It Plate.

Drizzle with Olive Oil and season with Salt and Black Pepper.

Place the Snack-It plate in the oven for 10 minute, then remove from the oven and sprinkle with Lemon Juice.

Crack the Eggs over the cooked Asparagus and return to the oven for 5-6 minutes.

(or until the white just begins to set)

Remove from the oven and sprinkle with Parmigiano-Reggiano.

and more Black Pepper (or Lemon Pepper mix)

Return to the oven for 3-4 minutes to melt the cheese and finish cooking the white, then serve, piping hot, with toast points.

Because, this....

and this.......

and, of course, THIS....

Where is your Corning Ware??
~~

Gettin' Sauced with Corning Ware - Cornflower Saucemaker Trio

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It's been awhile since I have talked about the SauceMakers. 

Those really strange shaped pieces made by Corning Glass Works' Consumer Products Division starting in 1963 and discontinued at the end of 1974.  SauceMakers, according to the catalogs, were available in 1 quart (P-55/P-64) & 2 quart (P-65) sizes.  Be aware that not all SauceMakers are actually stamped with their model number (none of mine are - neither my Cornflower nor the 2 Wheat ones currently in my collection)   


The only SauceMaker to last through the entire 11 year production period was the 1 quart Saucemaker, which appeared in several patterns other than Cornflower; such as Wheat, American Oil & Floral Bouquet as well as All White.  The 1 quart started life in 1963 as the P-55 (no lid). By 1964, a lid was added to the piece and it was packaged as the P-64.  Both models were available until 1968, at which point, the P-55 was dropped all together and only the P-64 remained.



The 2 quart Saucemaker had a much shorter life span from 1964-1970.  This particular piece was always packaged with a lid as the P-65. While it's life span was shorter, it did manage to come in several patterns; Cornflower, Wheat and All White. 




Before I continue, it should be noted that the White Cookmates versions of the 1 quart (SM-1) & 2 quart (SM-2) SauceMaker were produced until about 1976 before being discontinued.


The small 1 pint SauceMaker is still a bit of a mystery.  It appears to have never been released to the market, though at least 8 have been accounted for at this point.  CMOG (Corning Museum of Glass) has one labeled as a Prototype P-5.

(Photo courtesy of Rakow Library - CMOG)

But what bothers me is that it has a lid.  Now the 1 quart P-55 was released first, without a lid. So wouldn't that mean that this one was produced later?  And if it was produced later, then why is it a P-5 instead of a P-63; following suit with the P-64 and P-65?  And just WHAT is under that sticker?  Is it really only a "-B" or is it some other number? Maybe P-54?



Needless to say, mine has nothing printed on it to give any clue as to what the model number is or whether it actually a prototype or not.  It has a lid and, because the lug is the same as a petite pan, uses a P-41-HG for a handle... (P-5? on Left)

The P-55/P-64 (right) & P-65 have standard P-series lugs and use the standard P-10-HG handle.

 (P-55/P-64 in back - P-5? in front)

(P-55/P-64 top - P-5? bottom)

None of the lids have the model numbers on them... Being P-64-C (1 quart), P-65-C (2 quart) and potentially P-5-C or P-63-C or even P-54-C (for the 1 pint

Thus are the mysteries of Corning Ware.  


Where is your Corning Ware??
~~

Coffee's Glorious Morning - "Morning Glory" P-80-EP Electromatic Percolator

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It's has been a while since I have written a new post for CorningWare411.  I was tied up in a kitchen remodel, the holidays and birthdays (this alone spans October 31st thru January 29th), book writing and increased work hours.  On top of that, I really didn't have any new and interesting pieces to share.... OK, I did, but I did not have time to write about said new and interesting, nor did I have any in-depth information about said new and interesting items.  After all, what is the use in posting about pieces if I cannot share any information on them?  That was when I realized I had forgotten the original reason I had started this blog on Corning Ware.

I have pumped massive amounts of information into the inter-ether over the last couple of years; multiple pages that list the pieces available in many patterns, lists of known patterns and dates of production, step by step recipes, as well as scans of Electromatic instruction booklets and Crock Pot manuals.  While I am very proud of the body of information contained on CorningWare411.com, and hope that people find it to be a valuable resource in their collecting adventure, that was not my intention when I started this 4 years ago. 

The original idea behind starting this blog, was simply to get information and photos out there as a "shout out" to fellow collectors who might be looking for information on, or have knowledge about, patterns, production dates, & pieces available.   Though Facebook groups have filled the bill to some level, not all collectors use Facebook and  FB data is not available to those not part of the hive mind.   Corningware411 was suppose to fill that vacuum and begin an open dialogue over the internet creating a community based body of knowledge available to all.  Not the singular source brain dump that I have been doing over the last couple of years - my brain is tired.  So I am taking this back to it's original roots, started in 2013, and simply getting those pieces out there for people to find; whether I have any information on them or not.

The first piece I would like to throw out there is a pattern that I was only privy to because of CorelleCorner.com (which is not longer a viable site).   I believe the picture that was presented on the site was of a SauceMaker, but I have succeeded in finding a P-80-EP Percolator.  CorelleCorner referred to this pattern as "Morning Glory" but I have not been able to verify that name is correct.

The only thing I can tell you definitively about this piece is based on the model of the percolator.  The P-80-EP, and P-6-EP for that matter, were introduced with the release of the Platinum Filigree Limited Edition Gift line in 1966.  This model of percolator was retired in lieu of the E-1210 in 1973.  Therefore, I can narrow the production date down to 1966-1972.

That's all I've got...  Discuss.

Where is your Corning Ware??
~~

Sweet Wheat - Wheat Floral P-80-EP Percolator

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Percolators are abound in the Corning Ware universe.  Things we never dared to dream existed, will suddenly appear out of nowhere.   This is what happened with this Wheat Floral (AKA: Harvest Wheat, Green Wheat, Wheat Sheaf, Avocado Wheat) P-80-EP Percolator. 

I feel very fortunate to have this in my collection.  There is an added bonus, in that it gives us some precedent for dating the pattern.   P-80-EPs were released in 1966 with Platinum Filigree gift line, and since the rest of the cookware pieces are of the P-series era, then spring of 1972 would be the pattern cut-off date.  

Other than those facts, nothing else much is known about this pattern; including the name, since no original boxes have been found as of yet.

Where is your Corning Ware??
~~

More Sweet Wheat - Wheat W-23-EP Percolator

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As I have mentioned before, the old story about "Wheat" being the initially intended pattern for Corning Ware, and how the pattern was not ready for production so the Cornflower was used instead, has long been shown to not hold any water.  (because there are blue wheat prototypes out there - it's possible the enamel color wasn't "ready")   The "limited number of pieces" claim has also been refuted several times.  This percolator's existence only backs up the fact that "small number of pieces" is completely false.

Though I admit, I have been searching for some trace of it's production for several years....  3 actually showed up within a 1 month span on eBay....   So it's not a "one of" scenario.   Just as the W-53 Self-Timing saucepan proved that Wheat had been in production from at least 1963 (the only year those were made); the existence for the 1st generation Electromatic Percolator W-23-EP (Along with its other 1sts gen brethren; Trefoil P-13-EP and Cornflower P-23-EP) proves that wheat could have been in production as early as the fall of 1961.


Though not as common as the latter model (P-80-EP and P-6-EP from 1966-1972) let it be known that these older percolators DO, in fact, exist.

Please note, that the cord to this percolator is not original.  Unlike the later P-80-EP, P-6-EP and E-1210 percolator models that have proprietary cords, these 1st Generation models (P-23-EP, P-13-EP & W-23-EP) used a standard appliance cord that can be purchased at just about any hardware store, even today - Part # 30123

Where is your Corning Ware??
~~

Early American - Corning Ware, not Pyrex

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Most of us that collect anything even remotely connected to Corning Glass Works are familiar with some of the Pyrex patterns.  Early American Pyrex Ware, in it's lovely shades of Brown, White and sometimes Gold was a fairly common pattern in it's day. (1962-1971).



There was, however, another Corning product by the same name, though not nearly as common nor well known.  Corning Ware also came in an Early American pattern.


Granted a much simpler pattern, featuring a lone bald eagle in black, and devoid of superfluous accoutrements like weather vanes, cats, coffee grinders, bellows, kerosene lamps and ears of corn.

Very little is known about this pattern, but thankfully some of the original boxes have shown up, so the correct name has been verified.  All the pieces seem to be unmarked, however, the saucepans have P-series handle lugs, so production was prior to 1972.  The fact that there are 2 percolators in this pattern (P-119 and P-116) suggests that date should be lowered from 1972 to 1970, because Corning discontinued the P-119 in lieu of the P-149, which made it's debut in the Renaissance Limited Edition Gift Line from 1970.

There is a variation on this pattern where the eagle has a solid black head.  (As seen on this MW-11 piece)

Whether it was a test pattern or not remains a mystery.

Where is your Corning Ware??
~~
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